This vastly easier version of puff pastry is perfect for free-form fruit tarts or Tarte Tatin. Please read About Layered or Laminated Doughs and About Puff Pastry.

Combine in a medium bowl:

Add and toss to coat with flour:

Pour in a little at a time:

Stir until the mixture just comes together, adding more water in small increments if needed. It should not be sticky. It will look like butter cubes barely held together by a shaggy dough. Transfer the lumpy mass of dough onto a piece of plastic wrap, wrap tightly, flatten it, and shape into a square 1 inch thick by tapping the dough on the countertop on 4 sides. Refrigerate for 15 minutes.

Lightly flour a work surface and unwrap the dough. Roll the dough out into a rectangle ¼ inch thick, lifting the dough as you roll to ensure it isn’t sticking to the surface. At first this will feel very awkward, and the dough will be chunky and want to break apart, but keep rolling, flouring the dough if it sticks. Make a double fold: With a short side facing you, fold the top edge of the dough in so the edge meets the center of the rectangle (as shown, left). Fold the bottom of the dough in to meet the top edge in the center without overlapping (center). Fold the dough in half again, closing it like a book (right). Mark the dough with 1 finger imprint to remind yourself that you have given the dough 1 turn. Wrap the dough tightly in plastic wrap and refrigerate for 15 minutes.

With the folded edge on the left, again roll the dough out into a rectangle ¼ inch thick and make another double fold. Mark the dough with 2 imprints, wrap it tightly in plastic wrap, and refrigerate for 15 minutes.

Roll out and double fold once more; the dough should be smooth. Wrap the dough tightly in plastic wrap and chill for 30 minutes before using.

To use the dough, roll out to a ⅛-inch thickness and cut into the desired shapes.